Evaporated vegetable product.



BAIJJPH W. KING, OF THE DALLES, OREGON, ASSIGNOR T0 PACIFIC EVAPOMTOB COMPANY, A CORPORATION OF OREGON.

v EVAPOBATED VEGETABLE PRODUCT.

No Drawing.

To all whom it may concern Be it known that I, RALPH W. KING, a

full described and pointed out in claims.

T e object of the invention is an improved vegetable roduct which is evaporated and dehydrate and having its'structure in such condition that upon the application of moisture it will assume practically its original condition.

The invention relates to vegetables includ- I sodium chlorid.

The potatoes are then sliced preferably v about one fourth (3;) inch in thickness and the steaming process is carried on with the potatoes so placed, the same trays being used in carrying potatoes through the evaporating process. In carrying out the steaming process, the potatoes are placed Specification of Letters Patent.

Application filed June 29, 1917. Serial No. 177,813.

Patented Mar. 19, 1918.

in a receptacle and subjected to a dry steam for a ver short time ordinarily seven minutes, t e temperature in the material being kept below a point which will break down the cells, or in other words at a temperature which will not afi'ect the cooking of the potatoes. Thisis brought about by the short period to which the material is subjected to the steam and the temperature of the material at the beginning of the proc ess. For potatoes this temperature should be only suflicient to set the starch and should not be materially above 156.

After the steaming process, the potatoes still remaining on the trays are run through an evaporator and the moisture extracted. This is accomplished b using air with atmospheric humidity. The temperature in the evaporator is carried below 156 and above 125 Fahrenheit, thus preventing the breaking down of the cells in the evaporator or the molding of the product. Vegetables and particularly potatoes forming the prodnot of the process above described, return very closely to their usual color and quality when again subjected to moisture.

What I claim as new is:

1. As an article of manufacture, a steamed uncooked vegetable product having discoloration arrested through the action of a salt solution and its moisture evaporated.

2. As an article of manufacture, a steamed uncooked potato having discoloration arrested through the action of a salt solution and its moisture evaporated.

In testimony whereof I have hereunto set my hand.

RALPH w. KING. 

